Hot Canapés
Meat
- Warm cheese scones with pesto and chorizo
- Honey, rosemary mustard cocktail sausages
- Pigeon salad with rocket dressed in honey, mustard dressing
- China spoons of Moroccan chicken with preserved lemon
- Mini egg and bacon pies with hollandaise sauce
- Steak and chips with béarnaise sauce
- Cumin lamb kofta with yogurt of cucumber and mint
- Welsh rarebit with caramelised red onion and sage
- French beans wrapped win smoked bacon, glazed with a little sweet chilli sauce
- Rosemary sable biscuits with loin of lamb, mint and pea puree to finish
- Polenta, chorizo and red pepper stack
- Pork belly with caramelised sage and apple
Fish
- Moroccan spiced salmon brochettes
- Skewers of salmon with pink sea salt and salsa Verdi
- Smoked haddock, spinach and quail egg gratin
- Leek, lemon and crab cakes
- Smoked haddock and chive risotto balls with citrus mayonnaise
- Salted and roasted new potato with sour cream and Avruga caviar
- Mock caviar chips with sour cream
Vegetarian
- Wild mushroom tartlets finished with truffle oil
- Wigmore goats cheese and roast beetroot on toasted sourdough
- Spinach, mint and feta filo triangles
- Mini profiteroles filled with wild mushroom and parmesan
- Snow pea skewers with lemon and chilli hollandaise
- Roquefort cheese scones with red pepper hummus and shallot confit
- Asparagus rolled in filo and parmesan cheese
- Goats cheese, caramelised red onion and sage crostini
- Polenta cakes with Manchego and spicy tomato compote
Cold Canapés
Meat
- Chicken Caesars spoons
- Ham hock terrine with wholegrain mustard, chilli jam
- Bresaola with creamy goat’s cheese, chilli jam and rocket
- Thai spiced duck pancakes with coriander
- Antipasti sticks [salami, olive, cheese, tomato, basil]
- Crostini with duck and mango salsa
- Mild spiced chicken with coriander on a new potato disc
- Serrano ham with pea puree
- Smooth chicken liver pate with cranberry on rye bread
- Duck, coriander and mango rillette on crisp wholemeal
Fish
- Thai marinated prawns
- Hot roast salmon crustini with tarragon mayonnaise
- Smoked salmon and horseradish mousse crostini
- Prawn cocktail filo baskets with lemon jelly
- Smoked salmon pave
- Lobster salad with lemon aioli in a light pastry box
- Selsey crab salad with roast tomato mayonnaise and avocado
Vegetarian
- Crostini with creamed dolcelatte and pear glee
- Pastry cups filled with black olive tapenade and coriander hummus
- Filo basket with Caesars salad and quail egg (vegetarian)
- Spanish tortia with roast peppers and aioli
- Black olive short bread with lemon hummus, oven roasted tomato
- Mexican style avocado, lemon sour cream and sun blush cherry tomato on bagel disk
- Rosemary sable biscuits with creamy Welsh goat’s cheese and red onion and beetroot relish